Rum is my favourite drink, but it's also something you can make with 100% of the ingredients bought at a grocery store, usually all in the same aisle. I just did my first ever distillation last night and chose rum for those two reasons I just mentioned. 2 3/5 lbs of malasses (2 small cartons) and equal amount of white sugar (next time I'm using brown or demerara ), 3 envelopes of bread yeast amd enough water to make 3-4 gallons ( I just guessed). fermented for 2 weeks, wash was about 13% ABV ( if I measured right..) I got 54 oz of drinkable rum. This is pretty down and dirty, my first run, it worked and it's simple....the fun has just begun as the recipe and my technique advances.
I’ve made a Mash that is going to be a “rumish” only a ten gallon run to see how it would work. And the recipe I used was Bran from health food store and two boxes of Raisin Bran, I put about 1/2 cup of Wild flower DARK honey, and about half cup of molasses, and after adding the Alph Ameles, and cooked it for 40 mins and let it cook to the right temp to toss in some glucose ameles. I was planning to make two five gallon batches and before any sugar was added this hydrometer was going to the bottom. So I knew I need to split it because I had 10 pound of heated up sugar to add thinking I could try 2 lbs of sugar per gallon of water. So when we realized that ameles had transferred all of that into sugar so I just had to split it and add the sugar. Thank goodness. It really didn’t change the taste of it at all. I was trying to make a very neutral sprit that maybe a little hint of Honey and all of this for the Question. I forgot to add an orange that I had planned on adding at least one per five gallons. So I pitched my year about 12 hrs ago and it’s simmering like it’s on a small burner. But Can I add the orange Now. Do I need to cook it down before adding? Or do I put it in without any piff? Thank you so much for any help. And I know this video is old but hopefully you will see it. I could add it this morning and it could finish this mash out with it in it.
Thank you and it ran off at 150 proof at 188 degrees, got 4 arts and stopped it. Because it took so long to heat up the still. I was falling asleep and wife had to work. So I just stopped it while it was still performing well. For only ten gallons of mash. That gravity said it was 17% before the run
Awesome.....some simple tips for anyone doing this ONLY use unsulfured molasses and use dark brown sugar. Makes a simple sugar/rum wash. Real rum wash made in the Caribbean is always made using raw sugar cane juice which is usually pressed on sight. This means it has everything in it from sugar to molasses and impurity’s which gives it its distinctive flavors. A simple molasses, water, brown sugar, and yeast makes a great knock off bootleggers rum recipe though. Making spiced rum out of that white rum can be tricky to get that balance of flavors your looking for. Check day by day if you do because I’ve had some come out way to citrusy but the day before had barley any citrus flavor. ..... keep distilling my friend
Hey, Randy, nice video! My experience with pH meters is that they need about a minute to get an accurate reading, so I wonder if that has been your experience. I see a lot of recipes that include adding brown sugar but most products you get at the grocery store are just white sugar with a little molasses added so I wonder why it’s included. I scorched my distilling kettle the first tomeI made rum since the stuff at the bottom of the fermenter can be very thick. Careful racking is recommended. Looking forward to Part 2!
I have had good luck so far i do clean off before use with distilled water as far as the brown sugar i just don't know and yes clean in clean out Thanks Cheers!!
Hi again from NH. Another great video, thank you for keeping them coming !! I have said it before and I will say it again, I put you in the same category as George, Bearded and Jessie. I have great admiration for all of you, but for different reasons in regards to each of you. You joke about being messy, and you are the " messy Marvin " of the afore mentioned the group. That being said, it just shows that you are human just like the rest of us. I would brew with you, or distill with you any day of the week. It's nice to see genuinely nice guys in this hobby. If you ever make it to NH. drop me a line. It would be a pleasure to have you share a meal with my family, and buy you a drink. Maybe even homemade, ha ha. -- den
Hi Den Thank you for the kindness and if i am ever up north i'll let you know, i will never turn down a free drink thanks for watching and will keep them coming your way Cheers!!!
Randy, There were a couple threads on HD about ALL MOLLY ferments. homedistiller.org/forum/viewtopic.php?f=15&t=51610 Basically they opened up a bucket of Molly, and dumped in yeast. It cooked off in 2-3 days! Molly is too expensive in my neck of the woods. The closer to the equator (cane sugar country) you get the cheaper it gets. I get better results with light or dark brown sugar and a little molly. Cheers Randy!
If you can, try a regular wine yeast. Ec1118 yeast is a pretty good all-around yeast. Good results and neutral flavors. If you can't get that either, regular bread yeast would work, it just doesn't "pack down" well like yeast designed for alcohol and usually has an alcohol tolerance of around 10-12%
You can but you might get a little of that classic bread smell to it, it won't be bad, the biggest disadvantage to bread yeast is that it typically can't survive past 11 or 12% alcohol in the wash. Distilling yeast can survive to around 19% alcohol content giving you quite a bit more abv hence making your run have more volume of finished product.
I followed the rum recipe on tried and true and I can not get mine to system fermenting. Hydrometer won't give a good reading because of thickness of mash. Ot sure what to check or try
well Not really thick per say. but when I put hydrometer in it floated higher as if the sugar content was to high. I might try splitting the run and adding water. @@stillworksandbrewing
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Randy, great rum recipe, this was by far our best product yet, we love this channel thank you so much for helping
us learn the craft.
glad i could help
Rum is my favourite drink, but it's also something you can make with 100% of the ingredients bought at a grocery store, usually all in the same aisle. I just did my first ever distillation last night and chose rum for those two reasons I just mentioned. 2 3/5 lbs of malasses (2 small cartons) and equal amount of white sugar (next time I'm using brown or demerara ), 3 envelopes of bread yeast amd enough water to make 3-4 gallons ( I just guessed). fermented for 2 weeks, wash was about 13% ABV ( if I measured right..) I got 54 oz of drinkable rum. This is pretty down and dirty, my first run, it worked and it's simple....the fun has just begun as the recipe and my technique advances.
It is a great hobby cheers
Thank you for the great video.Looking forward to the run
Cheers!!
Keep bringing us the videos, I enjoy them
will do Cheers!!
Awesome Randy! Can't wait to see how you you do this. Thanks again for a great video.
Cheers!!
I’ve made a Mash that is going to be a “rumish” only a ten gallon run to see how it would work. And the recipe I used was Bran from health food store and two boxes of Raisin Bran, I put about 1/2 cup of Wild flower DARK honey, and about half cup of molasses, and after adding the Alph Ameles, and cooked it for 40 mins and let it cook to the right temp to toss in some glucose ameles. I was planning to make two five gallon batches and before any sugar was added this hydrometer was going to the bottom. So I knew I need to split it because I had 10 pound of heated up sugar to add thinking I could try 2 lbs of sugar per gallon of water. So when we realized that ameles had transferred all of that into sugar so I just had to split it and add the sugar. Thank goodness. It really didn’t change the taste of it at all. I was trying to make a very neutral sprit that maybe a little hint of Honey and all of this for the Question. I forgot to add an orange that I had planned on adding at least one per five gallons. So I pitched my year about 12 hrs ago and it’s simmering like it’s on a small burner. But Can I add the orange Now. Do I need to cook it down before adding? Or do I put it in without any piff? Thank you so much for any help. And I know this video is old but hopefully you will see it. I could add it this morning and it could finish this mash out with it in it.
I would add now but I would remove the piff but either way should be ok
Thank you and it ran off at 150 proof at 188 degrees, got 4 arts and stopped it. Because it took so long to heat up the still. I was falling asleep and wife had to work. So I just stopped it while it was still performing well. For only ten gallons of mash. That gravity said it was 17% before the run
I did this and it turned out great.
Great love it when a plan works out
Great video Randy. I like rum too.
Cheers!!
Awesome.....some simple tips for anyone doing this ONLY use unsulfured molasses and use dark brown sugar. Makes a simple sugar/rum wash. Real rum wash made in the Caribbean is always made using raw sugar cane juice which is usually pressed on sight. This means it has everything in it from sugar to molasses and impurity’s which gives it its distinctive flavors. A simple molasses, water, brown sugar, and yeast makes a great knock off bootleggers rum recipe though. Making spiced rum out of that white rum can be tricky to get that balance of flavors your looking for. Check day by day if you do because I’ve had some come out way to citrusy but the day before had barley any citrus flavor. ..... keep distilling my friend
Thanks for the Tips always welcome and with the spiced rum you are 100% right Cheers!!
that mixture looks good enough to drink as is
It will be Cheers!!
Hey, Randy, nice video! My experience with pH meters is that they need about a minute to get an accurate reading, so I wonder if that has been your experience. I see a lot of recipes that include adding brown sugar but most products you get at the grocery store are just white sugar with a little molasses added so I wonder why it’s included. I scorched my distilling kettle the first tomeI made rum since the stuff at the bottom of the fermenter can be very thick. Careful racking is recommended. Looking forward to Part 2!
I have had good luck so far i do clean off before use with distilled water as far as the brown sugar i just don't know and yes clean in clean out Thanks Cheers!!
Great timing Randy! I just purchased some black strap molasses!
I think Randy might be secretly aligning our psyches. I just got some too. Lol
I got mine on Saturday! From the same company too! Although I got the, Supreme Baking Molasas. Plan on adding a few bunches of banana with it too.
cool let us know how it turns out with the bananas
must be the time of year Cheers!!
Cool enjoy Cheers!!
Hi again from NH. Another great video, thank you for keeping them coming !! I have said it before and I will say it again, I put you in the same category as George, Bearded and Jessie. I have great admiration for all of you, but for different reasons in regards to each of you. You joke about being messy, and you are the " messy Marvin " of the afore mentioned the group. That being said, it just shows that you are human just like the rest of us. I would brew with you, or distill with you any day of the week. It's nice to see genuinely nice guys in this hobby. If you ever make it to NH. drop me a line. It would be a pleasure to have you share a meal with my family, and buy you a drink. Maybe even homemade, ha ha. -- den
Hi Den Thank you for the kindness and if i am ever up north i'll let you know, i will never turn down a free drink thanks for watching and will keep them coming your way Cheers!!!
I like it 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Cheers!
Thanks Randy!
I have 25kg of molasses waiting, thanks for this video! Would be nice to have the ingredients list in the video description...
Ok see what i can do cheers!!
I to you, my marrow rom is very sweet, is it because I did not put water with it or dont you put water with it thank you Bob.
Is liquid before distillation palatable?
after fermentation the liquid should be very sour so i will say no
Do you use agave sirup? Isent that somthing u use making rum wash
agave syrup you would use to make tequila for rum use molasse
Did you pre-warm the molasses in a water bath? It seems like that would make handling and dissolving it easier.
I think you might be right Cheers!!
what spray are you using and can i get away with just turbo yeast--
I use starsan turbo yeast is fine I like DADY yeast low cost and works
Randy, There were a couple threads on HD about ALL MOLLY ferments.
homedistiller.org/forum/viewtopic.php?f=15&t=51610
Basically they opened up a bucket of Molly, and dumped in yeast. It cooked off in 2-3 days!
Molly is too expensive in my neck of the woods. The closer to the equator (cane sugar country) you get the cheaper it gets.
I get better results with light or dark brown sugar and a little molly.
Cheers Randy!
I think I paid $ 21. for 1 gal. free shipping came from about 50 miles from home can't wait to see how turns out Cheers!!
Hi sir, I liked your video alot may I know what should be the ratio of Molasses:Water ??
I used 9 lbs. molasses and 4 lbs brown sugar to 6 gallon of water
Hey man i love your content keep doing the good work ! I like how you keep it simple but my question is does it have to be unsulphured molasses ?
Hi I believe it does I have read somewhere that sulphured will mess your yeast I would stick with unsulphured mollasses
If u had to raise or lower your specific gravity how would you do it or I do it at home?
citric acid or lemon juice will lower (little goes long way) and baking soda to raise
Another great video Randy, question, what else can you use instead of Daddy's yeast i cant get that where i am from
that's a great question i am spoiled i can get it easy i'm going to do a little research i'll get back to ya Cheers!!
Thanks Randy i appreciate that, Cheers to you too
If you can, try a regular wine yeast. Ec1118 yeast is a pretty good all-around yeast. Good results and neutral flavors. If you can't get that either, regular bread yeast would work, it just doesn't "pack down" well like yeast designed for alcohol and usually has an alcohol tolerance of around 10-12%
What do you think about the air still?
I like the air still for small batches very easy to use and fun to do some experiments with
Can I use bread yeast
I have heard a lot of people do Cheers!!
You can but you might get a little of that classic bread smell to it, it won't be bad, the biggest disadvantage to bread yeast is that it typically can't survive past 11 or 12% alcohol in the wash. Distilling yeast can survive to around 19% alcohol content giving you quite a bit more abv hence making your run have more volume of finished product.
Great video Randy what type of water are you using?
I am lucky I have great tasting well water but I do run thru a carbon filter
Nice! I love your whole entire set up keep on making great videos. Thank you for answering my questions.
After making my cuts on this amazing rum and cutting it with springwater it became cloudy. Where did I go wrong?
hello. can i make rum just with brown sugar?
I don't see why not, but I think use the dark it has more of the molasses in it
@@stillworksandbrewing
thank you for having answered me. the problem is the molasses cannot be found in Algeria.
Randy, could you put the recipe in the description below??
Thanks!
Im dumb!! DUHH!! LOL!!!
Cheers!!
One word.. sticky 😂
I followed the rum recipe on tried and true and I can not get mine to system fermenting. Hydrometer won't give a good reading because of thickness of mash. Ot sure what to check or try
I'M thinking add some water to thin down you need a sg reading i don't know why so thick
well Not really thick per say. but when I put hydrometer in it floated higher as if the sugar content was to high. I might try splitting the run and adding water. @@stillworksandbrewing
yes that will work divide between two fermenters add water till you reach a good sg i would check ph too adjust to 5.2
ill do thanks a lot it is much appreciated@@stillworksandbrewing
cheers
I liked your video, but you did not use 6 gallons of water. You use maybe 4 gallons of water and the rest were ingredients.
How much do I need for 15 gallons
i'll have to get back to ya
daddys yeast and mommas yeast smell the same
Try dumping the sugar first!
cheers